Chocolate & raspberry mousse pots

Set a heatproof bowl over a pan of simmering water, making sure the water does not touch the bowl. Put the chocolate squares and 100ml whipping cream in the bowl and allow to melt, stirring often. Drop in the marshmallows, stir until melted, then remove from the heat and set aside to to cool for 15 minutes, stirring occasionally.

Crush 150g raspberries with the sugar and spoon into 4 small glasses, cups or bowls. Whip the remaining cream to soft peaks, then carefully fold into the cooled chocolate mixture, using a large metal spoon or spatula, until evenly mixed.

Spoon the mousse on top of the crushed raspberries. Finely chop or shave the remaining 15g chocolate and scatter on top. Leave to set in the fridge for about 1 hour (or up to 24 hours). Serve the remaining raspberries on the top or on the side.